In a large bowl, combine the first five ingredients. In another bowl, cream the butter and sugar. Then beat eggs and vanilla into creamed mixture; mix orange rind, lemon rind, mango puree and mango juice into the wet mixture. Stir dry ingredients into the wet mixture just until moistened. Fill paper-lined muffin cups two-thirds full. Sprinkle nuts on top of batter. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Helpful Tips:

Use a food processor or smoothie mixer to make the mango into a puree. The flavor is enhanced as the mango is in a puree form rather than using diced mango chunks in the muffins.